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The Brancaia Chianti Classico scoops the full potential of the Sangiovese grape and wants to offer the wine connoisseur a top-product made of this pretentious grape.
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| Blend: |
85% Sangiovese and 15% Merlot |
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| Alcohol: |
14 volume% |
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| Harvest: |
6 September - 4 October 2006 |
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| Temperature of fermentation: |
30-32°C |
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| Must contact: |
20 days |
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| Maturing: |
1/2 in new, 1/2 in used barriques |
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| Time of maturing: |
16 months plus 6 months in the bottle |
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| Bottling: |
April 2008 |
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| Formats: |
0.75L, 1.5L, 3.0L |
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| First year of production: |
1982 |
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| Perfect with: |
Varied pastas, white roast or sautéed meat, white poultry, fried or grilled fish |
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